March 4, 2013

Irish Oatmeal Muffins

Sometime last year, I wrote about one of my favorite cookbooks and mentioned how the Irish Oatmeal muffin recipe in it is easily my most-often-made recipe of all time. It's the perfect muffin. Not too sweet, very moist, holds up well to jam, is great just with butter, is in fact, great COLD WITH NOTHING ON IT ALL.

Now that's a good muffin!

I was lazy last year, and only took a picture of the recipe within the book, which may have strained your eyeballs a bit. So today I'm taking the time to write this baby out. It's an early St. Paddy's Day present to you!

It really is the best muffin ever, despite its somewhat plain appearance. You can make them mini. You can make them regular. You can have them tea. Or not, if you're weird. But YOU SHOULD MAKE THEM. They have a nice chewy texture. Do you like nice chewy bits? I do.

Put the eggs in a mixing bowl and beat just until yolk and white are blended. Add the sugar and beat until smooth and well blended. Add the buttermilk-oatmeal mixture. Add the flour, baking soda, salt, and oil. Beat until the batter is well mixed. (You can even do this entirely with a fork or mixing spoon, if you don't want to use your mixer. This is an easy batter to mix.)

Fill the muffin tins 3/4 full of batter. They usually take about 20 minutes, but check for doneness at 15 minutes. (Mine are always done at 15 minutes.) Let cool a few minutes and them remove from muffin pans.

Makes anywhere from 18 to two dozen muffins.

You will love them! I hope. Plum or cherry jam would be amazing on these.

Meet Melissa

I'm the creator of Julia's Bookbag and Julia's Book Boxes. Ask me about ordering the current book surprise box! Vintage, current, and unique book finds are my passion, along with treats, teas, and all things cozy.